As I mentioned before, we love pizza, which is why I've recently declared Friday night homemade pizza night. I generally stick to pepperoni, which is one of those foods that should probably be considered a food group all of its own. Much like bacon it makes everything taste better. Since we go through so much of it I made a half-hearted attempted to find an unprocessed pepperoni we could eat during October #Unprocessed, but after a fruitless search I gave up. When I stumbled across a package of roast beef deli meat instead inspiration struck— I decided to make cheesesteak pizza.

Picture this... thin slices of beef, gooey mozzarella and provolone, caramelized onions, bell peppers, and a little bit of sauce. Are you drooling yet? I promise it tastes as delicious as it sounds. We ended up eating it every Friday in October (so much for creativity, but can you blame me?) Every week I fiddled with the ingredients until I found the perfect balance of cheese, meat, and veggies. Feel free to try it out the next time you decide to have a pizza night, you won't regret it one bit.Philly Cheesesteak Pizzamakes 1 medium pizza

Follow the directions for White Whole Wheat Pizza Crust recipe. You'll need half of the dough for a medium pizza. If you plan on making a large you'll need to double the amounts listed above for the toppings.

Preheat the oven to 425°F. If you are using a pizza stone you will want to preheat the stone for 20 minutes before you are ready to make your pizza.

In a cast iron skillet set over medium-low heat, melt butter, add diced onions, and cook until they are translucent.

Remove the pizza stone from the oven, place the rolled out crust on the stone, and add sauce, provolone cheese, mozzarella cheese, onions, red bell pepper, and roast beef. Work quickly so the stone does not cool off, it is best if you have your ingredients laid out and ready to go.

Bake for 18 - 20 minutes, until the cheese and crust start to turn golden brown. Let the pizza rest for several minutes before slicing. Enjoy!

Notes

The pizza in the photo is made with mozzarella only. I didn't realize I had run out of provolone cheese until the last minute (which is why you always lay your ingredients out before you begin a recipe.) I highly recommend a mixture of provolone and mozzarella, but you could use all provolone or all mozzarella. I've tried this all three ways and each one was delicious, although I prefer equal parts provolone and mozzarella.